Dessert: United States – Pecan Snowball Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 14 min

Additional 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) (2 sticks / 7 7/8 oz (225 g)) unsalted butter, softened
1 / 2 cup (60 g) powdered sugar, plus about 1 1 / 2 cups (180 g) more for rolling
2 tsp (10 ml) vanilla extract
1 / 2 tsp (2.5 ml) almond extract (optional)
2 1 / 4 cups (280 g) all-purpose flour
1 / 2 tsp (2.5 g) fine salt
1 cup (120 g) finely chopped pecans (toast for extra flavor, optional)

Show original ingredient measurements

1 cup (2 sticks / 225 g) unsalted butter, softened
1 / 2 cup (60 g) powdered sugar, plus about 1 1 / 2 cups (180 g) more for rolling
2 tsp (10 ml) vanilla extract
1 / 2 tsp (2.5 ml) almond extract (optional)
2 1 / 4 cups (280 g) all-purpose flour
1 / 2 tsp (2.5 g) fine salt
1 cup (120 g) finely chopped pecans (toast for extra flavor, optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter and 1/2 cup (120 ml) powdered sugar with a hand mixer until light and creamy, 1–2 minutes.
Beat in the vanilla, almond extract (if using), and salt.
Add the flour and mix on low just until a soft dough forms; do not overmix.
Fold in the chopped pecans until evenly distributed.
Scoop and roll dough into 1-inch (2.54 cm) balls (about 1 tablespoon (15 ml) each) and place 2 inches (5.08 cm) apart on the prepared sheets.
Bake 12–14 minutes, until the bottoms are lightly golden and the tops are set but still pale.
Let cookies cool on the sheet for 5 minutes, then roll each warm cookie in powdered sugar to coat. Transfer to a rack to cool completely.
Once cool, roll the cookies in powdered sugar a second time for a classic thick snowball coating.
Store in an airtight container at room temperature for up to 1 week. Flavor improves by the next day. Makes about 30–36 cookies.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter and 1/2 cup powdered sugar with a hand mixer until light and creamy, 1–2 minutes.
Beat in the vanilla, almond extract (if using), and salt.
Add the flour and mix on low just until a soft dough forms; do not overmix.
Fold in the chopped pecans until evenly distributed.
Scoop and roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on the prepared sheets.
Bake 12–14 minutes, until the bottoms are lightly golden and the tops are set but still pale.
Let cookies cool on the sheet for 5 minutes, then roll each warm cookie in powdered sugar to coat. Transfer to a rack to cool completely.
Once cool, roll the cookies in powdered sugar a second time for a classic thick snowball coating.
Store in an airtight container at room temperature for up to 1 week. Flavor improves by the next day. Makes about 30–36 cookies.